South Tyrolean indulgence: tradition meets harmony
Wine with food is at the heart of this recipe, because Tirtlan combine Alpine cuisine with a fine taste that invites you to discover. Wine and food harmonize perfectly, because the crispy, golden yellow dumplings are both hearty and refined. Filled with spicy sauerkraut or tender spinach, this dish is the star of any starter or served as a fine main course at an elegant dinner. The secret of Tirtlan lies in its depth of flavor and balanced consistency: crispy on the outside, creamy and aromatic on the inside. The fresh acidity of the cabbage or the subtle astringency of the spinach make them particularly exciting and invite you to experiment with matching wines. Whether as an autumnal delicacy or a spring dish – Tirtlan are suitable for every season and are also ideal for vegetarians. Served with an aromatic dip or butter, they are a culinary highlight.
Ideal wine accompaniment: Müller-Thurgau Südtirol DOC (South Tyrol, Italy)
The South Tyrolean Müller-Thurgau DOC is the perfect wine to accompany this dish. The fresh, lively acidity structure and fine, floral aroma of the wine harmonize perfectly with the dumplings with sauerkraut or spinach. Its subtle citrus notes and green apple on the nose emphasize both the fresh spiciness and the tart, vegetal notes of the dish. Thanks to its light body, the taste is not masked but subtly supported: The coolness of the Müller-Thurgau takes on the role of an aperitif and gives the Tirtlan new facets. A hint of minerality rounds off the experience and provides balance on the palate. It also brings out the buttery texture of the dumplings wonderfully and creates an elegant interplay. Anyone who values precision and harmony in wine and food will choose this wine as the perfect companion.
Further wine recommendations for this dish
Grüner Veltliner Kamptal DAC (Kamptal, Austria)
This Grüner Veltliner impresses with its fine spiciness, light pepper and fresh apple aromas. With Tirtlan with sauerkraut, its lively acidity emphasizes the recipe and makes the dumplings even more aromatic. The elegant bite combines with the cabbage and brings lightness to the combination. The mineral approach ensures a long finish and emphasizes the herbs in the spinach.
Riesling Mosel QbA (Mosel, Germany)
The Mosel Riesling is playful, juicy and clear. Its crisp fruit and animating acidity make the creamy Tirtlan a harmonious dish that is particularly light. The mineral depth of the wine contrasts with fine buttery notes and adds a cool elegance. The fine peach notes of the Riesling provide a tasty accompaniment to the fresh, vegetal filling.
Soave Classico DOC (Veneto, Italy)
Soave Classico stands for fine almonds, citrus and white peach. The crisp Tirtlan benefits from its mild acidity and fresh minerality, which supports the taste of the spinach. The creamy aromas of the dough harmonize with the delicate, floral nature of the wine and form a lively, Italian combination.
Côtes du Rhône Blanc AOC (Rhône, France)
This white wine from the Rhone Valley presents itself with a stone fruit finish, white flowers and soft fullness. It adds creaminess and elegance to tirtlan with spinach. The light spiciness and fresh fruitiness combine perfectly with the herbs in the recipe, while a hint of honey supports the buttery note of the pastry.
Sauvignon Blanc WO Stellenbosch (Stellenbosch, South Africa)
The tropical fruit, gooseberry and grassy notes of this Sauvignon Blanc offer a fresh contrast to the dough. Its aromatic complexity highlights the stuffing, accentuates the spice and emphasizes the creaminess of the Tirtlan. The light minerality and cool style enliven the enjoyment and lead to a harmonious finish.
The recipe:
Tirtlan (stuffed dumplings with sauerkraut or spinach)
Cooking utensils
- 1 Pot
- 1 mixing bowl
- 1 Rolling pin
- 1 Pan
Ingredients
Dough:
- 100 g Wheat flour
- 50 g Rye flour
- 1 Egg
- 50 ml Lukewarm water
- 1 Pinch of salt
Filling 1: Sauerkraut
- 150 g Sauerkraut
- 1 Small onion
- 1 Tbsp butter
- Salt Pepper
Filling 2: Spinach
- 150 g fresh spinach
- 1 Small shallot
- 1 Tbsp butter
- 1 Pinch of nutmeg
Other:
- 1 Egg for coating
- Butter or clarified butter for frying
Preparation
Dough:
- Mix both types of flour and salt.
- Add the egg and lukewarm water and mix to form a smooth dough.
- Leave the dough to rest for approx. 30 minutes.
Fillings:
- Sauté the sauerkraut with the onion in butter, season and leave to cool.
- Sauté the spinach and shallot in butter, season with nutmeg and leave to cool.
Forms:
- Roll out the dough thinly and cut out round circles.
- Place the filling in the middle, close the pastry to form pockets and brush the edges with egg.
Prepare:
- Fry in hot butter or clarified butter until golden brown.
Recommended sides:
- Chive cream
- Raw vegetable salad
- Buttered potatoes
